Restaurant MR re-opens with tighter concept centred around fish. The quality and level of cousine is high. Yet not quite as refined as it was at in the heydays. The quality and style still can be compared to the level presented at Noma's opening night. At which incidentally Mads Refslund also cooked. I suspect MR quickly and surely will climb to the original level and surpass it. More on this will come as I intend to follow MR closely. We had the tasting menu of 7 dishes and 2 amuse bouche. The second of these i managed to capture a photo of. The pictures are rather abysmal since i took them with my camera phone and i appologise to you and the kitchen. All the dishes where presented far better than these photos show. First amuse: Oyster in baby lettuce with graded macadamia nut. Second amuse: Cold green pea soup, with cherry and liquorice. First dish: Raw mackerel fish wrapped in green strawberries served with a few drops of coconut cream. Second dish: Scallop with almonds arranged